|A Little Greek Cookbook|
|by Rena Salaman|
Classic Greek cuisine is based upon using the freshest fish, vegetables, fruit, grains, pasta, garlic, and olive oil.
1 - 10 of 74 for greek vegetable
Result Page: 1
Heat oil in ... Stir fry until vegetables are crisp-tender. Stir ... minutes. Stir in tomatoes and olives. Add feta cheese. May be served over rice if desired.
Clean and cut all vegetables to bite size. ... to cook until tender. Add okra during last 10 minutes of cooking. This recipe freezes well after cooling.
Chop zucchini, eggplant and onion and sauté in oil and butter. Add remaining ingredients. Cover and cook on low until tender.
2 eggplants, sliced. Sprinkle with 1/4 cup salt. Set aside 1 hour. 2 cans tomatoes 1/4 c. olive oil 1/2 tsp. oregano 1/2 tsp. basil 4 zucchini, ...
Preheat oven to ... fish in prepared baking dish. Spoon vegetables over. Sprinkle with cheese and bread crumbs. Bake until fish is opaque, about 30 minutes.
Combine water and ... cheese, olives and parsley. Note: Save vegetable cooking liquid for cooking ... and grains. Yield: 7 servings (1 1/2 c. servings).
Bring to simmer, cover for about 10 minutes, then add 2 small sliced zucchini, 2 small sliced summer squash and 2 minutes leaves or 1 tablespoon. ...
In blender combine cottage cheese, oregano and garlic powder. Blend until smooth. Add Feta cheese and blend until smooth. Stir in remaining ...
Saute zucchini, eggplant and onion in oil and butter. Add fresh vegetables, dill, mint and rest of ingredients. Cover and cook on low until tender.
In blender, combine first 3 items. Blend until smooth. Add feta cheese. Blend until smooth. Stir in cucumber, green pepper and sliced pimento. Chill ...
Result Page: 1
top of page